This soup is one of those great last minute suppers when you want something flavorful but don’t have the time to put into it. You can make it exactly like I did in this tutorial or just use the basic premise of the recipe and customize it to your tastes or what you have on hand. I seldom make this soup the same way twice! It is reminiscent of Taco Soup, but with fewer ingredients and even less fuss (is that even possible?).
I had a signing in Greenville, SC last night and am headed to Greensboro, NC today with more signings and meet and greets in Southern Pines, NC and Charlotte later this week before I finish up my very last week of touring and head home to get back on a regular work schedule.
To see how I make this soup before I pack up and hit the road, just scroll down
You’ll need: Garlic Powder, Cilantro, Salsa*, Shredded Cooked Chicken, Black Beans, Corn*, Heavy Cream*, and Chicken Broth*.
Salsa - This is really the only thing you truly need as a base for this soup. The salsa gives it flavor and zest and really helps a wonderful soup come together with minimum effort. I use mild but you can use medium or hot if you prefer.
Corn - I like corn. I usually use one can but I grabbed two for some reason when I did this tutorial. Two is a bit much. I am going to only list one in the ingredients.
Heavy Cream - You can leave this out entirely and the soup will still be delicious. I like how it adds a light creaminess to the broth.
Chicken Broth - I make mine out of hot water and bouillon cubes to save money and space in my pantry.
First thing you want to do is drain and rinse your black beans.
I love black beans but if you use that liquid in the can, everything you cook tastes like straight black beans. At least it does to me.
Ready for the full instructions on this soup?
Dump everything in a pot.
That’s it! Now stir this and bring it just to a boil over medium high heat, stirring ever so often. Then reduce heat to low and let it simmer for a few minutes or until you get hungry or just go ahead and eat it right then.
If you like, or are in the mood to, add in a little heavy cream. Stir and heat for just a few more minutes.
Serve topped with cheese, tomatoes, sour cream, guacamole, or whatever you grab first.
Don’t turn your back because someone is liable to smell it and come steal your bowl!
- 24 ounce jar mild or hot salsa (about 2.5 cups - can use less if you want)
- ½ teaspoon garlic powder
- ½ teaspoon cilantro
- 2 cans black beans, rinsed
- 1 can corn, undrained
- 3 cups broth (I use chicken bullion cubes to make my own and save money)
- 2 cups shredded cooked chicken (about)
- 1 cup heavy ceeam (optional)
- Dump everything into a pot.
- Bring just to a boil.
- Reduce heat and simmer for 5-10 minutes.
- Serve warm.
“You have been criticizing yourself for years, and it hasn’t worked. Try approving of yourself and see what happens.”
~Louise L. Hay
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